Roasted Poblano Pepper Casserole

ENCHILADA SAUCE
3 tbsp Canola Oil
3 tbsp Whole Wheat Flour
1 tbsp Chili powder
1 tsp Cumin powder
1/2 tsp Garlic powder
1/4 tsp driedOregano
1/4 tsp Kosher Salt
pinch Cinnamon, ground
2 tbsp cup Tomato Paste
2 cup Broth Vegetable broth, unsalted
1 tsp Apple Cider Vinegar
1/2 tsp fresh ground black pepper

CASSEROLE LAYERS
3 serving Ole Extreme Wellness Whole Wheat Tortilla Wraps
1 lb 85% Lean Hamburger
5 Poblano Peppers, split, seeded & roasted
1 medium Onion, chopped
14 1/2 oz can Diced Tomatoes, No Salt Added
16 oz can Bush's Cocina Latina Frijoles Negros Machacados, heated to "warm" in the microwave.
3/4 (3 oz) cup Shredded 2% Mexican Four Cheese blend

I make the sauce in large batches and freeze them until needed. This speeds up the prep time. Also the meat mixture and peppers can be done in advance, also speeding up prep time. Finally, shredded chicken or pork OR ground turkey could easily be substituted for the hamburger.

ENCHILADA SAUCE INSTRUCTIONS

MAKES a little over 2 cups

THIS sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

IN a medium-sized pot over medium heat, warm the oil until it’s it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.

ONCE it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

RAISE the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

REMOVE from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add a pinch more salt, if desired.

ROASTING POBLANO PEPPERS

PRE-HEAT the broiler.

SLICE each pepper in half the long way. Remove the seeds. Place skin side up on a large baking sheet covered with foil or parchment paper.

PLACE the peppers in the oven and broil until the skins are blackened about 3-5 minutes. Remove peppers and place in a large zip lock bag for 10-15 minutes.

REMOVE the peppers from the bag and peel the charred skin from the peppers. Don't worry if a little bit still remains.

PREPARING THE CASSEROLE

WHILE the peppers are roasting, brown the onions and hamburger in a frying pan.

PRE-HEAT the oven to 350

POUR 3-4 tablespoons on the bottom of the 2 1/2 quart casserole dish.

Layer ingredients in this order:
1 1/2 tortilla
1/2 the hamburger/onion mixture
1/2 the diced tomatoes
1/4 cup enchilada sauce
1/2 the poblano peppers
1/2 the re-fried beans
1/4 cup enchilada sauce
1/3-1/2 of the cheese

REPEAT the layers with the exception of the last two layers. Instead of 1/4 cup sauce and 1/3-1/2 of the cheese, just use whatever you have left over.

THE casserole dish will be filled to the brim. Cover with a lid or foil and bake for 40 minutes. Remove the casserole from the oven being very careful that the boiling sauce doesn't spill over. Allow the casserole to sit for 5-10 minutes to set. The casserole will still be very wet.

SERVE & ENJOY!




Serving Size: Make 6 large serving (about 1 1/4 cups each)